I made Pulled Pork in the Instant Pot?

I made Pulled Pork in the Instant Pot?! is a easy American recipe that serves 4. 350 calories per serving. Recipe by Sunday Supper Movement on YouTube.

Prep: 15 min | Cook: 60 min | Total: 1 hr 30 min

Cost: $10.32 total, $2.58 per serving

Ingredients

2.5 lb Pork Shoulder Roast (trim excess fat, cut into a single piece)
2 Tbsp Brown Sugar (packed)
1 tsp Ground Cumin
1 tsp Onion Powder
1 tsp Dry Mustard
1 tsp Paprika (smoked paprika works well)
1 tsp Garlic Powder
2 Tbsp Olive Oil (extra‑virgin recommended)
1 cup Beef Broth (low‑sodium)
1 cup Barbecue Sauce (your favorite brand)

Instructions

Make the seasoning blend
In a small bowl combine brown sugar, cumin, onion powder, dry mustard, paprika, and garlic powder. Stir until evenly mixed.
Time: PT5M
Season the pork
Pat the pork shoulder dry with paper towels. Rub the seasoning blend all over the roast, covering every side.
Time: PT5M
Sear the pork
Turn the Instant Pot to the Sauté setting, add olive oil, and heat until shimmering. Using tongs, sear the pork on all sides, about 2‑3 minutes per side, until a deep golden crust forms.
Time: PT5M
Temperature: Medium-High
Deglaze the pot
Turn the Instant Pot off. Pour in the beef broth and, using a wooden spoon, scrape the browned bits from the bottom of the pot.
Time: PT2M
Add barbecue sauce and return pork
Stir the barbecue sauce into the broth, then place the seared pork back into the pot, submerging it as much as possible.
Time: PT1M
Pressure cook
Secure the lid, set the valve to Sealing, and select High Pressure for 40 minutes.
Time: PT40M
Temperature: High Pressure
Release pressure
Allow a natural pressure release for 10 minutes, then carefully switch to Quick Release to let out any remaining steam.
Time: PT10M
Shred the pork
Remove the pork roast with tongs and place it on a cutting board. Using two forks, pull the meat apart into bite‑size shreds.
Time: PT5M
Combine shredded pork with sauce
Return the shredded pork to the Instant Pot and stir to coat evenly with the remaining sauce.
Time: PT2M

Nutrition Facts

Calories: 350
Protein: 30g
Carbohydrates: 20g
Fat: 15g
Fiber: 1g

Dietary info: High protein, Contains dairy‑free ingredients, Not vegan

Allergens: Soy (in barbecue sauce), Potential gluten (if BBQ sauce contains wheat)

Ingredient Substitutions

Instead of Pork Shoulder Roast: Pork Butt, Pork Loin (will be less fatty)
Instead of Brown Sugar: Coconut sugar, Honey (use less)
Instead of Ground Cumin: Ground coriander, Mexican chili powder
Instead of Onion Powder: Granulated onion, Fresh minced onion (use 1 tbsp)
Instead of Dry Mustard: Yellow mustard (use 1 tsp)
Instead of Paprika: Regular paprika, Chipotle powder (use less)
Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
Instead of Olive Oil: Canola oil, vegetable oil
Instead of Beef Broth: Chicken broth, Water with a bouillon cube
Instead of Barbecue Sauce: Homemade BBQ sauce, Ketchup mixed with brown sugar and vinegar

Equipment Needed

Instant Pot (or electric pressure cooker)
Wooden Spoon
Tongs
Two Forks (for shredding)
Measuring Spoons
Measuring Cup
Knife
Cutting Board

Critical Steps — Do Not Skip

Searing the pork creates a flavorful crust.
Deglazing prevents a burn notice and adds depth.
Ensuring the lid is sealed before pressure cooking.

Chef Tips from the Video

Use smoked paprika for a deeper, smoky flavor.
Add a splash of apple cider vinegar to the sauce for a subtle tang.
For extra caramelization, finish the shredded pork under a broiler for 2‑3 minutes after mixing with sauce.

Troubleshooting

The pork is tough and not shredding easily.

Make sure the broth was added and the pot reached full pressure. If needed, cook an additional 5‑10 minutes under pressure.

The sauce is too thin after cooking.

Turn the Instant Pot back to Sauté and simmer for 5‑10 minutes, stirring until it reduces to the desired thickness.

Burn notice appears.

Deglaze thoroughly after searing and ensure there is at least 1 cup of liquid in the pot before pressure cooking.

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

Cook the pork a day ahead, shred, and store in the sauce in the refrigerator. Reheat gently on the stovetop or in the microwave.
The pulled pork freezes well; portion into zip‑top bags and thaw overnight before reheating.

Frequently Asked Questions

What is the cultural significance and history of pulled pork in American cuisine?

Pulled pork originates from the Southern United States, where pork shoulder was slow‑cooked over wood or charcoal pits. The technique of shredding the meat after a long cook became a staple of barbecue culture, especially in North Carolina and Tennessee, and is now a beloved comfort food across the country.

What are the traditional regional variations of pulled pork in American barbecue?

In Eastern North Carolina the sauce is vinegar‑based and thin, while Western North Carolina favors a tomato‑vinegar blend. Tennessee’s Memphis style adds a sweet‑spicy dry rub, and Kansas City is known for a thick, sweet, molasses‑rich sauce. The Instant Pot version uses a classic sweet BBQ sauce, but you can swap in any regional style.

How is authentic pulled pork traditionally served in the Southern United States?

Authentic pulled pork is typically served on a soft hamburger bun with coleslaw either on top or on the side. It’s often accompanied by pickles, baked beans, and cornbread, making a hearty, communal meal.

What occasions or celebrations is pulled pork traditionally associated with in Southern culture?

Pulled pork is a centerpiece at backyard barbecues, family reunions, Fourth of July picnics, and church potlucks. Its make‑ahead nature makes it perfect for large gatherings where guests can serve themselves.

What other American dishes pair well with Instant Pot pulled pork?

Pulled pork pairs beautifully with classic Southern sides such as macaroni‑and‑cheese, collard greens, cornbread, baked beans, and potato salad. It also works great in tacos, nachos, or atop a loaded baked potato.

What are the most common mistakes to avoid when making Instant Pot pulled pork?

Common mistakes include not searing the meat (which reduces flavor), forgetting to deglaze (causing a burn notice), and using too little liquid, which can lead to tough pork. Also, avoid over‑cooking; the pork should be tender but not falling apart before shredding.

Why does this Instant Pot pulled pork recipe use a quick sear before pressure cooking instead of starting directly in the pot?

Searing creates Maillard browning, adding depth and richness to the final flavor. Starting with a dry‑sear also releases fond that can be deglazed, preventing a burn notice and infusing the broth with savory notes.

Can I make Instant Pot pulled pork ahead of time and how should I store it?

Yes, the pork can be prepared up to 2 days ahead. Store the shredded pork in its sauce in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it looks dry.

What texture and appearance should I look for when the Instant Pot pulled pork is done?

The pork should be fork‑tender, easily pulling apart into fluffy strands. The sauce should cling to the meat, looking glossy and slightly thickened. If the meat resists shredding, it needs a few more minutes under pressure.

What does the YouTube channel Sunday Supper Movement specialize in?

The YouTube channel Sunday Supper Movement specializes in quick, family‑friendly meals that can be prepared on a weeknight, often using one‑pot or sheet‑pan techniques to minimize cleanup while delivering comforting, home‑cooked flavors.

How does the YouTube channel Sunday Supper Movement's approach to American comfort food differ from other cooking channels?

Sunday Supper Movement focuses on minimal‑equipment, time‑saving methods like the Instant Pot, and emphasizes dishes that appeal to kids and busy families. Unlike many channels that showcase elaborate plating, this channel prioritizes practicality, flavor, and ease of repeatability.